Cheese Balls Recipes

 

Cheese Balls Recipes

Easy to prepare tasty recipes of cheese balls made with potatoes, gram flour and cheese.

Prep Time   :  25 mins

Cook Time  :  20 mins

Total Time   :  45 mins

Cuisine        : World

Servings      : 9 to 10

Ingredients

100 grams potatoes or 3 small or 2 medium or 1 large potato

60 grams cheese or ½ cup grated cheese tightly packed

¼ teaspoon black pepper crushed or ⅓ teaspoon black pepper powder - add as required

1 pinch garam masala - optional

1.5 tablespoon chopped coriander leaves or parsley leaves

3.5 to 4 tablespoon besan (gram flour) or 2 to 3 tablespoon arrowroot flour or cornstarch or all purpose flour

2 to 3 pinches black salt or regular salt or rock salt

oil for deep frying, as required

Instructions

preparation

Boil 3 small potatoes (100 grams) in a steamer or pressure cooker or an electric cooker. Boil the potatoes till they are completely cooked. You can even steam the potatoes in an Instant Pot for 7 to 8 minutes.

When the potatoes become warm, peel them and mash very well in a mixing bowl. Allow the potatoes to come at room temperature before you add the remaining ingredients.

Grate 60 grams cheese and keep aside. In cup measurement, the amount is 1/2 cup tightly packed grated cheese. 

You can use either cheddar cheese or processed cheese. If using amul processed cheese, then use 3 cubes.

making cheese ball mixture

To the mashed potatoes, add 1/4 tsp black pepper, crushed or 1/3 tsp black pepper powder, a pinch of garam masala (optional) and 1.5 tbsp chopped coriander leaves or parsley leaves.

Add 3.5 to 4 tbsp gram flour (besan). You can also add 2 to 3 tbsp all purpose flour or cornstarch.

Mix very well.

Then add the grated cheese and two pinches of black salt. Add salt accordingly as cheese already has salt. You can even add rock salt or regular salt instead of black salt.

Mix the cheese with the rest of the potato mixture very well. Check the taste and add more salt or crushed black pepper if required.

Make small balls from the mixture and make one tiny ball to test while frying.

frying cheese balls

Heat oil for deep frying in a kadai or pan.

When the oil becomes hot, add the tiny cheese ball. The temperature of oil can be from 170 to 190 degrees celsius.

The oil has to be hot, otherwise the cheese balls may break.

When the tiny cheese ball does not break, then you can easily fry the other balls. If it breaks, then you have to add 1 to 2 tbsp besan to the mixture again. Keep the same temperature while frying.

Add the remaining potato cheese balls.

With a slotted spoon, turn over when the balls get to become golden.

Fry them till they are evenly golden all over and crisp.

Remove them on kitchen paper towels.

Serve hot with tomato ketchup or coriander chutney.

Notes

Scaling: The recipe can be doubled or tripled.

Stickiness: The potato has to be drained very well. Even some moisture or water in the potatoes will make the mixture sticky.

Binding: Instead of gram flour, you can add 3 to 4 tablespoon of all-purpose flour, cornstarch or arrowroot flour. If while frying, the balls break, then add 1 to 3 tablespoons more of the binding ingredient as required. 

Frying: Fry at temperatures of 177 degrees to 190 degrees celsius. The cheese balls may break when frying at lower temperature. 

Spicing: As a kid friendly snack, I have kept the spices minimal. However you can increase the spices to suit your taste buds. You can also add spices and herbs like green chilies or red chili powder to make these cheese balls spicy.

Type of Cheese: For the type of cheese, you can use either cheddar cheese or processed cheese.